1. Preheat oven 200°C. 2. Make 2-3 slashes in each breast. 3. Mix the spices together. 4. Take 1 tbs chopped onion and the garlic, mash them to a paste with a pestle and mortar. 5. Add 1/2 the spices and a tbs oil, salt and pepper. 6. Mix to a paste then rub into the chicken on both sides. 7. Wrap in foil with a little of the butter on each breast and bake for 20 minutes. 8. Fry the onions and mushrooms in the remaining butter and oil 10 minutes on a low heat. 9. Mix the creme fraiche and cream with the remaining spices. 10. Take the chicken, unwrap it and return to a baking dish cover with half the onions and mushrooms. 11. Pour on the cream mixture and cover with remaining mushrooms and onions. 12. Return to oven for 1 hour at 180°C until cream has separated somewhat. 13. Serve with mushroom pullau or boiled rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
